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1. In a large bowl, combine jicama, fennel, mango, jalapeño, grapefruit sections, cilantro, and chives; toss together carefully. In a small bowl, whisk together grapefruit juice, canola oil, lemon juice, and a pinch of salt.

2. Preheat broiler. Brush fillets on both sides with olive oil, season generously with salt and pepper, and place on a well-oiled rack. Broil 4 minutes, until cooked through. Do not turn over.

3. Drizzle about 4 tablespoons dressing over salad and toss well. Divide salad onto four plates. Top each with a fillet and serve immediately.